Contents
- 1 Why Smoke a Turkey in a Pit Boss Smoker?
- 2 Choosing the Right Turkey
- 3 Step 1: Brining the Turkey (Optional, but Worth It!)
- 4 Step 2: Seasoning Your Turkey
- 5 Step 3: Prepping Your Pit Boss Smoker
- 6 Step 4: Smoking the Turkey
- 7 Step 5: Resting and Carving
- 8 Troubleshooting & Tips for Smoking Turkey in a Pit Boss Smoker
- 9 Best Wood Pellets for Turkey
- 10 Serving Suggestions
- 11 Cleaning Up Your Pit Boss Smoker After Smoking Turkey
- 12 Pit Boss Smoked Turkey FAQ
- 13 The Bottom Line
Why Smoke a Turkey in a Pit Boss Smoker?
There’s something truly special about smoked turkey—the juicy, tender meat, the deep smoky flavor, and the golden, crispy skin. If you own a Pit Boss smoker, you’re already halfway to making a turkey that’ll impress your guests at any holiday or backyard gathering. Pit Boss smokers are easy to use, offer great temperature control, and infuse your turkey with delicious wood-fired flavor. Let’s walk through everything you need to know to smoke a turkey in your Pit Boss, from prep to serving.
Choosing the Right Turkey
Start with a fresh or fully thawed turkey. Frozen turkeys are fine, but be sure to thaw completely in the refrigerator—this can take several days (about 24 hours for every 4-5 pounds). For best results, choose a turkey between 12 and 16 pounds. Larger birds can be harder to cook evenly and might not fit well in your smoker.
What You’ll Need
- Pit Boss smoker
- Wood pellets (hickory, apple, or cherry work well)
- Turkey (12-16 lbs recommended)
- Brine ingredients (optional but highly recommended)
- Olive oil or melted butter
- Your favorite poultry seasoning or dry rub
- Meat thermometer
- Aluminum foil
- Drip pan (optional but helpful for catching juices)
Step 1: Brining the Turkey (Optional, but Worth It!)
Brining is a fantastic way to ensure your turkey stays moist and flavorful. Submerge your turkey in a saltwater solution (often with sugar and spices) for 12-24 hours. This helps the meat retain moisture during the long smoking process. If you’re short on time, even a few hours of brining will help.
Simple Brine Recipe:
- 1 gallon water
- 1 cup kosher salt
- 1/2 cup sugar
- Optional: herbs, garlic, peppercorns, citrus slices
Mix everything until dissolved, then refrigerate your turkey in the brine. Rinse and pat dry before seasoning.
Step 2: Seasoning Your Turkey
Once brined (or if you skipped brining), pat the turkey dry with paper towels. Rub olive oil or melted butter all over the skin—this helps crisp it up and lets the seasoning stick. Generously apply your favorite poultry rub inside and out. Don’t forget under the skin if possible for extra flavor!
Step 3: Prepping Your Pit Boss Smoker
- Fill the hopper with your chosen wood pellets. Hickory gives a bold smoke, apple and cherry are milder and a bit sweet.
- Preheat your smoker to 225°F (107°C). This low-and-slow approach is key for juicy, tender results.
- Add a drip pan under the grates if you want to catch flavorful juices for gravy.
Step 4: Smoking the Turkey
- Place the turkey breast-side up directly on the grill grates.
- Insert a meat thermometer probe into the thickest part of the breast (but not touching bone).
- Close the lid and smoke at 225°F.
How Long Does It Take?
A good rule of thumb is about 30-40 minutes per pound at 225°F. For a 14-pound turkey, expect around 7-8 hours. However, always rely on internal temperature, not just time!
- Goal temperature: 165°F in the breast and 175°F in the thigh.
- If you want crispy skin, increase smoker temp to 300°F for the last hour.
Step 5: Resting and Carving
Once your turkey hits the right temperature, carefully remove it from the smoker and tent loosely with foil. Let it rest for at least 20-30 minutes—this allows juices to redistribute for extra-moist slices. Then carve and serve!
Troubleshooting & Tips for Smoking Turkey in a Pit Boss Smoker
- If your skin isn’t crisping: Finish at higher heat (up to 350°F) for the last hour or pop under a broiler for a few minutes.
- If your turkey cooks too fast: Lower the heat or wrap in foil to slow down cooking.
- Add moisture: Place an aluminum pan filled with water or broth under the grates for extra humidity.
- Baste occasionally: Every hour or so, baste with melted butter or juices for more flavor and color.
Best Wood Pellets for Turkey
- Hickory: Classic, robust smoke flavor—great for traditional tastes.
- Apple/Cherry: Milder, slightly sweet—pairs perfectly with poultry.
- Pecan or Maple: For something different and subtly sweet.
Serving Suggestions
Your smoked turkey will pair beautifully with classic sides like mashed potatoes, stuffing, cranberry sauce, roasted veggies, or cornbread. Don’t forget to use those smoky drippings for an unforgettable gravy!
Cleaning Up Your Pit Boss Smoker After Smoking Turkey
- Let everything cool down completely.
- Remove grates and drip pans.
- Scrape off residue and clean with warm soapy water.
- Empty ash from firepot if needed.
Pit Boss Smoked Turkey FAQ
How do I keep my smoked turkey moist?
Brining is your best friend! Also, don’t overcook—use a meat thermometer to check doneness. Letting it rest after smoking also helps retain juices.
Should I stuff my turkey before smoking?
No—smoking takes longer than roasting, so stuffing may not cook thoroughly. Instead, cook stuffing separately for safety.
Can I smoke a frozen turkey?
No—always thaw completely before smoking to ensure even cooking and food safety.
What’s the best way to store leftovers?
Sliced turkey keeps best in an airtight container in the fridge for up to four days. Freeze for longer storage.
Can I use other seasonings?
Absolutely! Experiment with herbs like rosemary, thyme, sage, garlic powder, or even spicy rubs for different flavor profiles.
The Bottom Line
Smoking a turkey in your Pit Boss smoker is easier than you might think—and it’s sure to become a new family favorite! With some simple prep and patience, you’ll enjoy juicy meat and irresistible smoky flavor every time. Happy smoking!